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Mushroom & Steak Bruschetta

Mushroom & Steak Bruschetta is and easy to make appetizer that's perfect for everything from date night to your next cookout!
Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Julie Kotzbach

Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 8 ounces crimini baby bella mushrooms, rinsed, dried and sliced
  • 1/2 tablespoon fresh parsley finely chopped
  • Salt & pepper to taste
  • 10 to 12- ounce sirloin or ribeye steak cooked medium & rested
  • 1 loaf baguette cut into 1/2-inch slices
  • Unsalted butter

Instructions

  1. Heat a large skillet over medium to medium-high heat. Melt 2 tablespoons of butter.
  2. Add the Worcestershire sauce to the butter and stir to combine. Add the mushrooms and stir to coat.
  3. Cook for 5 to 8 minutes until the mushrooms are cooked thru and are browned. Season with salt and pepper to taste, sprinkle the parsley over the mushrooms and stir to combine. Turn the heat to low while you prepare the rest fo the dish.
  4. Spread you bread slices onto a parchment paper or Sil-Pat lined baking sheet. Spread each piece with a thin layer of butter.
  5. Turn your oven to broil and toast the bread until golden, about 1 to 2 minutes. Watch your bread so it doesn't burn! Repeat as need until all your bread is toasted. Remove the toasts from the oven and set aside.
  6. While the toasts cool, thinly slice your steak across the grain of the meat. Cut the slices into smaller pieces as needed so they will fit on the toasts.

To assemble:

  1. Remove the mushrooms from the skillet to a cutting board and rough chop them into smaller pieces.
  2. Place 2 or 3 slices of steak on the toasts, stacking them if needed. Top the steak with 1 to 2 tablespoons of the mushrooms. Serve immediately.